Otto

Don’t bring any bananas in my boat!

Love seeing you drink Corona beers! That is significant!

I usually get to it 4 or 5 times a year. Right now the disk is on the tractor and I know there are flowers. They will have to wait until the weekend.

I cut when I see flowers on the clover. And I cut high enough to just cut those flowers off.

I am doing good! I opened an ETrade account separate from my main investment accounts, just to buy some stuff on my own. 40 days in I am up about 15%. All boring picks - Disney, Marriott and Coke. Long term holds that I think will be solid for many years. My other account is doing well too - hopefully my business will pick up sometime in 2021. Until then we are hunkering down and just staying alive. The "stay at home" and "work from home" have been and will continue to be very disruptive to the hotel business. PS: I actually saw a television commercial for QQQ this morning, it was on during the Today show!

Bow target practice! or bury it in your garden to build up for next year!

Even the Town Clerk had a problem but I did end up getting it. One for 7M and one for 7F. I need to get some Costanza’s sausage this year!

Tried online, “Customer not recognized” so off to Town Hall I go!

I would be interested in the ice fishing stuff, and especially in the woodworking tools.

Well, now I am only half embarrassed. Thanks Rattler.

I am embarrassed And appalled that he is the son of Sicilian immigrants.

@The_Real_TCIII I hope you found some Kolsch for the parched SENY’ers!

I’ve got a bunch laying around here. Nice and rusty too.

And eats corn first, then salmon.....not alternating in some manner? My wife is particular, always eats a little bit of everything on each forkful. But she does eat corn on the cob. She is not afraid to put long hard things into her mouth. THANK GOD

No fishing?

I am buy and hold for long term. I have not even looked at it.

Nothing better than seeing a tight group of 5 arrows! When using my compound, I shoot at the 5 different bull-eyes on the bag so I don’t hit another arrow. Not so with my recurve - i need to see what and where I am off.

I'm so sorry Burt, it is wonderful that you can be with her now. We will be praying for her and your entire family. Sent from my SM-G950U using Tapatalk

A friend wanted zucchini flowers for frittata. Looking forward to getting some tomorrow! Sent from my SM-G950U using Tapatalk

Meal provided with a strong assist from@Robhuntandfish and@FISHDO & son. Not pictured is Ruby Red Kolsch, and fresh cucumber salad. Blueberry Buckle for dessert too. [emoji39] Sent from my SM-G950U using Tapatalk

We may need to increase the minimum size of an official GTG to more than three. Maybe minimum of 5 and beers must be consumed?

Another reason Western NY is the place to be!

Great to meet both you and Rob in person, as well as a great day on the water. Thanks Rob for dropping the fist two hookups so I could have the fist eye in the boat! Enjoy the Ruby Red and the Zinfandel, don’t drink it all at once! Oh, and I learned what FISHDO is! LOL!

From Purdue University Tomatoes Not Ripening? YARD AND GARDEN NEWS AUTUMN GARDENING STORIES By: Rosie Lerner If your garden tomatoes look like they’ve been placed on hold, you’re not alone! Now it may sound like an easy excuse when we horticulturists blame such things on the weather, but I really think the extreme hot weather we experienced this summer might be the culprit. Tomato fruits go through several stages of development during their maturation process. During early stages, the fruit continues to grow in size and remains green, typically requiring 40-50 days. Once the fruit has reached full size (called “mature green”), changes in pigment begin to take place, causing the green to fade to light green then to the appropriate pigments for that particular cultivar, be it red, pink, yellow or orange. Ripening and color development in tomatoes is governed primarily by two factors: temperature and the presence of a naturally occurring hormone called “ethylene.” The optimum temperature range for ripening mature green tomatoes is 68–77 deg. F. The further temperatures stray from the optimum, the slower the ripening process will be. And, when temperatures are outside the optimum range for extended periods, conditions may become so stressful that the ripening process virtually halts. At the same time, tomatoes do not produce lycopene and carotene, the pigments responsible for ripe tomato color, when temperatures are above 85 deg. F. So, extended periods of extreme heat cause tomatoes to stop ripening. The resulting fruits often appear yellowish green to yellowish orange. There’s not much the gardener can do but wait out the weather. As temperatures become more favorable, the ripening process should get back on track, assuming other stresses do not take their toll! We may still have quite a few more weeks of good growing weather before killing frost; it’s hard to say for sure. But even if frost comes early, keep in mind that tomatoes that have reached at least the mature green stage can be ripened off the vine. Look for a color change to at least a lighter green — and a little bit of blush is even better. Those that are still immature green will never ripen, so save those for the compost pile. The more green the fruit, the more sensitive it is to chilling injury. Store mature green to slightly blushed fruits at 60-65 deg. F, or warmer if faster ripening is desired. Ripe fruits can be stored cooler, as low as 45 deg. F. The typical home refrigerator is too chilly for storing tomatoes. Instead, pack fruits in shallow layers and keep in a well-aerated location where temperatures can be maintained and progress monitored.

We have a Ring camera with a chime that tells us when something sets it off. Records any events and let’s us know someone is walking up even before they get too close. Kind of a pain with 3am raccoons though....